- 1 1/2 cups rice flour
- Pinch turmeric
- 1/2 cup coconut milk
- 2 cups water
- Vegetable oil
- 1/3 cup scallions, thinly sliced
- 1 pound small shrimp, shelled, deveined, and halved lengthwise
- 1 pound mung bean sprouts, root ends trimmed
Whisk together flour, turmeric, coconut milk, 2 cups water, 2 tablespoons oil, and scallions until well combined. Allow batter to rest 30 minutes.
Heat 2 tablespoons oil in a wok or skillet over high heat. Add shrimp and cook until opaque, 1 to 2 minutes. Add the bean sprouts and cook until just translucent but still firm, about 1 minute. Transfer to a platter and set aside.
Heat 1 tablespoon oil in an 8-inch nonstick skillet over medium-high heat. While tilting the pan add 1/4 cup batter, swirling the pan at the same time to evenly distribute the batter. Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes, add shrimp and bean sprouts, fold over one half of the lacy crepe, and slide onto a serving dish. Continue making crepes as you serve them.